Dulce de Leche Ginger Molasses Cookies
Can you think of anything better than silky smooth dulce de leche slathered on top of soft and chewy ginger molasses cookies? This recipe is a must! The best part is these cookies are made with store-bought dulce de leche making them super quick and easy to make!
If you’re looking for the perfect cookie to win your office’s holiday cookie swap let me just tell you this is THE ONE! Trust me your friends and family will be asking you for the recipe!
The base of this cookie is a soft and chewy ginger molasses cookie perfectly spiced with ginger, cinnamon, nutmeg, and a pinch of black pepper. Then sweet and creamy dulce de leche is swirled on top and the whole thing is sprinkled with just a touch of flakey sea salt. This cookie is seriously perfection!
These dulce de leche ginger molasses cookies are:
- perfectly soft and chewy
- not too sweet
- easy to make.. hello store-bought dulce de leche!
- can be made ahead of time
- a total crowd-pleaser
Ingredients You’ll Need
Here’s everything you need to make Dulce de Leche Ginger Molasses Cookies: a jar or can of store-bought dulce de leche, dark brown sugar, butter, egg, blackstrap molasses, flour, baking soda, vanilla extract, and the following spices; ginger, cinnamon, nutmeg, and black pepper.
What is Dulce de Leche?
Dulce de leche is a thick caramel from Argentina. It’s made by slowly cooking milk and sugar together until it thickens and the sugars caramelize. It is commonly made from canned sweetened condensed milk. “Dulce de Leche” means candy made from milk in Spanish.
My favorite brand of dulce de leche is Cachafaz, from Argentina, it’s on the pricier side but the flavor and texture is incredible!
Nestle and Stonewall Kitchen also make dulce de leche, these brands can be found more regularly in supermarkets.
You can also make your own dulce de leche! Check out this recipe here.
Recipe Step by Step
Step 1. Make the dough
Nothing out of the ordinary here. Beat the butter and sugar together, then add in the egg, molasses and vanilla followed by the dry ingredients. Standard cookie procedure!
Step 2. Scoop and Chill
Use a cookie scoop or a tablespoon measure to scoop the cookie dough into balls then chill in the refrigerator to allow the butter to solidify.
Step 3. Bake
Bake the cookies for 10-12 minutes until the edges are firm and the centers appear cracked. Let cool completely.
Step 4. Serve
Once the cookies are cool slather them with dulce de leche and sprinkle them with flakey sea salt!
FAQs and Expert Tips
Absolutely. You can make and portion the dough ahead of time. Cookie dough will stay fresh in the refrigerator for up to three days or up to three months in the freezer.
If you’re feeling ambitious you can totally make your own dulce de leche. I recommend this recipe.
Caramel is made from slowly cooking down granulated sugar with a splash of water. As the sugar melts and cooks, the caramel gets richer and toastier, and the color goes from pale gold to dark amber.
Dulce de leche is made by slowly cooking milk and sugar together until it thickens and the sugars caramelize. It is commonly made from canned sweetened condensed milk. “Dulce de Leche” means candy made from milk in Spanish.
Check Out More Delicious Desserts
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Dulce de Leche Ginger Molasses Cookies
Ingredients
Instructions
- Preheat the oven to 350 F. In a medium-sized bowl whisk together the flour, baking soda ground ginger, cinnamon, nutmeg, salt, and pepper.
- Using an electric mixer (or stand mixer) on medium-high speed, beat brown sugar and butter in a large bowl, scraping down sides halfway through beating until light and fluffy, about 3 minutes. Reduce the mixer speed to low. Next, add the egg, molasses, and vanilla; beat just to blend. Last, add flour mixture; beat on low speed just to combine.
- Using a 1½-oz. scoop (3 tbsp), portion out 16 balls. Place the dough balls on a parchment-lined baking tray and refrigerate for 1hr.
- Divide the chilled cookie dough balls between 2 parchment-lined baking trays. Bake the cookies until the edges are firm and the centers appear cracked, 10–12 minutes then transfer the cookies to wire racks and let cool.
- When the cookies are completely cool spread a heaping tablespoon of dulce de leche over each one then sprinkle with sea salt to serve.
Notes
- You can make and portion the dough ahead of time. Cookie dough will stay fresh in the refrigerator for up to three days or up to three months in the freezer.
- Store dulce de leche ginger molasses cookies at room temperature, covered, for up to 3 days.
- My favorite brand of dulce de leche is Cachafaz, from Argentina, it’s on the pricier side but the flavor and texture is incredible!
- Nestle and Stonewall Kitchen also make dulce de leche, these brands can be found more regularly in supermarkets.
My sister would like to bake dulce de leche cookies, which is why we’re currently looking for some tips online. Thank you for sharing here that we must bake it for 10-12 minutes. We’ll also keep in mind to use a scoop or tablespoon in measuring the dough.